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Post by ottawagardener on Oct 27, 2011 19:28:40 GMT -5
I love Waltham's butternut. Call me unoriginal I guess but it stores well and tastes great. I have some issues with black rot here at this property with it and it seems to affect the butternuts the most but not universal and not necessarily right away.
Anyhow, I am looking to add another variety of small squash (have too many big squash that seem more suitable, to me, to feed livestock rather than a family) that has exceptional storage qualities and excellent taste. Not being particularly attractive to cucumber beetle would be nice too. Perhaps a maxima as I don't have any of those. Recommendations?
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Post by castanea on Oct 27, 2011 20:45:43 GMT -5
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Post by Joseph Lofthouse on Oct 27, 2011 21:28:04 GMT -5
I believe that this one is a moschata, and that the other two are maximas. |
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Post by turtleheart on Oct 27, 2011 23:08:01 GMT -5
i planted boston marrow, potimarron, blue hubbard, red kuri, penasco cheese, and strawberry crown, all maximas. they all got eaten. completely. they decimated the wetlands bordering the property and all the wildlife came to harvest. my mother's garden got eaten to the ground also. nothing was spared anywhere in the area and im sure there are starving animals. there goes my landrace, and a considerable number of seeds. i had planned on a large harvest of squash, about 100 plants. people suggest i should plant some for the wild animals. i dont think that they have much frame of reference.
the penasco cheese and red kuri were the most interesting to me. i was hoping to do some hand crosses. they are smaller and the penasco has alot of variation already.
ps: i have grown the penasco in very short seasons for such a southern variety and they keep well into the following spring.
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Post by steev on Oct 27, 2011 23:28:35 GMT -5
As fairly small winter squash, I like Golden Hubbard, Arikara, and Lakota. Kabochas are all good, I think.
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Post by castanea on Oct 27, 2011 23:31:32 GMT -5
..... people suggest i should plant some for the wild animals. i dont think that they have much frame of reference. ............. LOL ! So very true! |
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Post by 12540dumont on Oct 28, 2011 22:34:05 GMT -5
Telsing, #11 Winter Luxury Pie Pumpkin Very sweet about 4 months storage. #5 Sweet Dumpling #4 Ornamental Edible. #8 Little Green Seed. I know, they're all pepos but they all keep really well and are sweet. Attachments:
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Post by 12540dumont on Oct 28, 2011 22:43:14 GMT -5
Telsing, Here's the inside of an Ornamental Edible. I cut it in half, scooped out the seeds and baked it. One is enough as a side dish for 2. This was a Long Island Seed Project seed. They are variable with many shapes, but we liked them all. Some were drier, but all were sweet and enjoyable. I love butternut. I think it's one of my favorites and I love squash, beans and corn unduly! Winter Luxury makes an awesome pie. Little Green Seed made a combo great seed and pie pumpkin. It's still needs someone to run a comb through it. There's a lot of diversity there. Next year I plan to plant an isolated bed of these, in a room with a view....I love the stout handles. I picked all of these by September 14. All that were in the previous photo. I know for a fact that many of these were out of the field by August 14. I know you didn't want pepo's, but I have set aside a wee bit of each of these seeds and if they fit your profile, feel free to pm me. Did the Survivor Parsley ever get to you? Regards, Holly Attachments:
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Post by ottawagardener on Oct 29, 2011 10:54:15 GMT -5
Looks lovely! Thanks for the suggestions and yes I did get the Survivor Parsley (sorry I didn't write back) I was just going through my seed stash and saw your package but I must have forgotten to get back to you. (smiles sheepishly) I would love some pepos if they were naked seeded or at least good for pumpkin seed. I don't have enough stomachs in the family to grow out more than three kinds of pumpkins so I'm trying to stick to three species.
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Post by canadamike on Oct 29, 2011 19:52:43 GMT -5
Athough I just moved away from you, I spent 32 years almost in your backyard, so to say...
I am mostly a moschata fan, but there is one exception: Thelma Sanders Sweet Potato Squash.
This animal pumps up squashes like crazy, way way more than the other pepos, betwen 10-12 large mature squashes per vine, and it keeps like crazy for a pepo. In 2010, I had my last Thelma meal in August, not bad for a 2009 planting... the last squash had a lil'rotten button of about a 0.5 inch girth, nothng to be troubled and quite remarquable really, all that in a less than ideal storage place, my garage, you have been in it so you know it is not a perfect storage place.
I have moved last July with many of them still from the 2010 crop on top of the cupboards, the warmest place in the house..I forgot them there, I only hope the new tenant ate them
Go for Thelma baby....
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Post by littleminnie on Oct 29, 2011 20:26:01 GMT -5
Thelma was my most productive squash of the year. Winter Luxury Pie did well too- 2 are roasting in the oven right now for Thursday's market.
I have heard Futsu stores well. I am having a hard time getting reliable intel on how long a lot of the heirlooms store. The only one I know is super long storing is Long Island Cheese. That is probably bigger than desired- more of a pumpkin and not everyone loves the texture.
Oh wait, what about Seminole? It is a pumpkin but quite delicious and long storing and pretty small. I had 2 reach maturity here in MN from one vine. It is supposed to store very well because its shell is very hard.
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Post by catherinenm on Oct 30, 2011 11:28:14 GMT -5
Posted by turtleheart on Oct 27, 2011, 11:08pm
the penasco cheese and red kuri were the most interesting to me. i was hoping to do some hand crosses. they are smaller and the penasco has alot of variation already.
ps: i have grown the penasco in very short seasons for such a southern variety and they keep well into the following spring.
Penasco is a familiar name, so I Googled Penasco squash and came up with Penasco Cheese from nativeseed.org, collected in Penasco (that's with a ~ over the n, but I can't make it print), New Mexico at 8000 feet above sea level. I'm gardening at 7200', probably 40 miles as the crow flies from Penasco, but on the other side of the Rio Grande (Penasco is in the Sangre de Christo mountains, Los Alamos is in the Jemez mountains, key word here is mountains), Zone 5, short cool summer season. Nice find! Just what I need! Thanks, Catherine |
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Post by galina on Oct 31, 2011 17:40:20 GMT -5
Buttercup Burgess.
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Post by atash on Oct 31, 2011 22:30:17 GMT -5
Kubocha failed for me miserably. Not one fruit. Bitterroot buttercup performed better, but those do not keep well because of the "cup"; it's a thin spot in the fruit. I'm selecting it out; the results look more like Kubochas but are earlier and more vigorous. It will take a few more generations to completely get rid of that ridiculous cup. Uncle David's Dakota Dessert is similar but slightly different shape--blunt on one end. Reputedly a Buttercup that got crossed to a bit of Hubbard. Not as early as the Bitterroot Buttercup, and different pattern on the shell--slightly mottled. I could probably spare some of this but I've got a different top recommendation. Mountaineer Hubbard squash was the clear winner. I think it was the most vigorous; few fruited but they had bigger fruits. Bear in mind that we had a horrific summer here that was hard on squash. I'm not distributing seeds for any of the ones I'm working on; they're not ready. Few more generations. Ottawagardener, I recommend the Mountaineer. Early, vigorous, and probably a very good keeper. Never mind "Hubbard"--it's Hubbard shaped but not particularly big--it was bred for bearing quickly in the Rocky Mountain states. Get it from here: www.seedstrust.com/joomla/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=155&category_id=374&option=com_virtuemart&Itemid=2 |
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Post by MikeH on Nov 1, 2011 3:36:20 GMT -5
We've grown Gold Nugget for the last two years and really like it. It's small which makes it a great meal for two, creamy sweet like potimarron, a true bush variety. It kept well into February. Jim Ternier sells it. Regards, Mike |
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